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Title: Italian Veggie Beef Soup
Categories: Beef, Vegetables, Herbs
Yield: 12 servings

1 1/2 lb 90% lean ground beef
2 md Onions; chopped
4 c Chopped cabbage
16 oz Bag frozen mixed vegetables
28 oz Can crushed tomatoes
1 Bay leaf
3 ts Italian seasoning
1 ts Salt
1/2 ts Pepper
64 oz Beef broth

In a 6 qt. stockpot, cook ground beef and onions over
medium-high heat until beef is no longer pink, 6-8
minutes, breaking up beef into crumbles; drain.

Add cabbage, mixed vegetables, tomatoes, seasonings and
broth; bring to a boil. Reduce heat; simmer, uncovered,
until cabbage is crisp-tender, 10-15 minutes. Remove bay
leaf.

Sue Webb, Reisterstown, Maryland

Makes 12 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... This is steak, not rocket science!
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